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2018-01-10
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This Japanese restaurant is located in Island Shangri-La Hotel, and is part of the group offering great kaiseki cuisine since 1830, in which this one is their first establishment outside Japan. There are separate teppanyaki, sushi and a la carte dining areas. Chef Takatsugu Koyama is now the head chef responsible for creating the wonderful dishes today. On the night we were seated at the dining area , which throughout much of the evening we were the only table so we can enjoy a quiet, comfortabl
This Japanese restaurant is located in Island Shangri-La Hotel, and is part of the group offering great kaiseki cuisine since 1830, in which this one is their first establishment outside Japan. There are separate teppanyaki, sushi and a la carte dining areas. Chef Takatsugu Koyama is now the head chef responsible for creating the wonderful dishes today. On the night we were seated at the dining area , which throughout much of the evening we were the only table so we can enjoy a quiet, comfortable dinner.
We ordered the Chef's Recommended Kaiseki, starting with the appetizers, which include White Sesame Tofu with Sea Urchin, Boiled Blossom Vegetable, Marinated Herring Roe served with Carrot and Dried Seaweed, Mackerel Sushi and Sweetened Black Beans, Deep-fried Mini Abalone and Taro, plus Chicken and Ginger Marinated in Soy Sauce. All of them are great in taste, and I particularly like the vegetable, which are tender, and boiled perfectly with the stock to impart fantastic flavors. Again, the dish may look simply, but it is always the best testimony of the attention and skills of the chef, and a true reflection of the quality of the restaurant.
Next is the steamed dish, Steamed Goose Liver Egg Custard with Crab Sauce. It is an interesting combination, with the gamey flavor of the goose liver surprisingly match with crab. The egg custard is silky in texture, with the rich and intense taste of the goose liver and crab virtually creating a bomb which exploded on the palate. A compliment to the creativity of Chef Koyama and his team to think of this seamless integration of western ingredient into Japanese traditional cuisine.
Then come the sashimi, including Thinly Sliced Giant Yellowtail Sashimi, as well as Tuna (Chu Toro), Squid, Flounder and Surf Clam. The yellowtail is really phenomenal, bursting with flavors, and the ginger on top further enhanced the taste. The squid is finely cut and not rubbery, and all the other sashimi are also very fresh and tasty. Another great course.
The following is the broiled dish, with Broiled Kinki with Citrus served with Chrysanthemum Turnip, and Sliced Wagyu Beef Rolled with Bamboo Shoot. The kinki is sweet and is rich in its original taste, with the turnip providing a refreshing cleansing of the mouth. The beef is one of my favorite on the night, wonderfully seasoned with sauce in grilling, wrapping the crunchy bamboo shoot giving good contrast in texture.
Next is simmered dish, Simmered Tuna Belly in Turnip Soup served with Shimeji Mushroom and Citrus Pepper. The tuna belly is very intense in its flavor, which for some may be a bit 'fishy'. In order to reduce that effect there is the citrus pepper which can help to alleviate that taste. The soup itself is very delicious, with the vegetable and mushroom absorbing the flavors and in my opinion taste even better than the fish. This dish may be a bit polarizing with some customers may not like it so much.
Instead of the normal rice and pickles, this kaiseki has Chef's Recommended Nigiri Sushi and a Miso Soup. The sushi are excellent in quality, and I have to say it is a nice twist than the traditional way to wrap up with plain rice and pickles. But for me if the rice is cooked well that in itself could also compete with any other dish.
Finally it is the dessert, with Mango and Apple Jelly, Japanese Melon and Strawberry, as well as Vanilla Ice-cream. The fruit are very sweet, though the melon to me is a bit over-ripe. The jelly and ice-cream is decent but it did not impress me as much. Nonetheless it is a good way to finish this wonderful meal.
The service is good, with the staff attentive though maybe a bit green. However, she definitely is courteous and friendly so overall we are still very happy about that. She also explained a bit on what each dish is, helping us to understand better what we are having, but I think that can be more detailed.
The bill was $3,326 after a 10% discount from a credit card promotion. Considering the total experience, food quality, service and other factors I think it is fairly reasonable. I overheard a lot of people calling to the restaurant to reserve table for lunch and so it definitely is popular. Maybe next time we can try the teppanyaki?
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